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  • 1 packet of filo pastry
  • 200g butter
  • 1/2 cup cooking oil
  • 150g pistachio nuts
  • 250g peanuts
  • 250g cashew nuts
  • 200g icing sugar
  • 1 tablespoon cardamom powder
  • 2 tablespoons cinnamon powder

For baklava syrup

  • 400g sugar?? Cup
  • 2 cups water
  • 1/4 cup rose water
  • 3 tablespoons lemon juice
  • A few drops of liquid saffron (how to make liquid saffron)
  • 1/2 teaspoon cardamom powder
  • First, prepare baklava syrup (how to make baklava syrup).
  • Chop the nuts finely.
  • Combine chopped nuts with sugar, cinnamon, cardamom and mix well.
  • In a saucepan, melt butter and oil then brush over an oven tray while warm.
  • Unroll filo pastry, cover with plastic wrap and a damp cloth while assembling the baklava, to prevent it from drying out.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Place 1 sheet of filo in the prepared tray and brush generously with the warm butter and oil mixture.
  • If your oven tray is bigger than the pastry sheet, use extra bits of pastry to cover the whole tray.
  • Repeat this process 12 times, then spread the nut mixture over the last layer of pastry.
  • Spray with a little water to damp the surface.
  • Lay another sheet of pastry on top and brush with the warm butter and oil mixture.
  • Repeat this process 12 times.
  • Using a sharp knife cut the baklava (all the way through to the bottom of the tray) into long rows, then diagonally to make diamond shapes.
  • Brush with warm butter and bake in a preheated oven for 40 minutes, until golden and crisp.
  • Remove from oven and pour cooled syrup on top.
  • Sprinkle pistachio nuts on top, cover with aluminium foil and allow cooling completely.
  • Serve with tea or coffee and enjoy.
About Farzi
Farzaneh Masoud Ansari
It is my greatest pleasure to share my love of Persian food with others by demonstrating my skills and techniques, in the hope that my knowledge will be passed on to future generations.
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